For the pumpkin soup, cut the washed, seeded pumpkin into coarse pieces. Also cut the cleaned leek and sauté both in butter.
Extinguish with the wine and the soup. Then simmer for 1/2 hour until soft. Puree everything with a blender, add a dash of balsamic vinegar. Then season heartily with the spices.
Whip the whipped cream until stiff. Before serving, whisk in some liquid whipped cream into the soup. On each served soup put a blob of whipped cream and drizzle with a few drops of pumpkin seed oil.
Preparation Tip:
If you like, add a few roasted croutons or bacon cubes to the pumpkin soup.
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